Food

I developed an interest in Nutrition Science, cooking, and food production after being diagnosed with Celiac Disease and food allergies in 2012. I have spent the intervening years improving my skills in the kitchen, reading a tremendous amount of nutrition research, and learning a great deal about American food systems.

I am also a fat person who has been alternately fat and thin and who was a participant on the National Weight Control Registry after I lost a significant fraction of my bodyweight post-diagnosis. I am an advocate of evidence-based treatment for illnesses and supporter of HAES-informed care (largely because it leads to better outcomes even for people who are attempting to lose weight.)

All of that is to say that I have a great many opinions about food and not a few rants locked and loaded on the subject. But before you go any further I want to make two things perfectly clear:

• I am not a doctor, I am not a dietician, I am not medically qualified in any way, and even if I was I am not your caregiver and will not be giving you advice about what diet you should eat or what nutrient balance is best for you or if you have a Vitamin D deficiency. If you suspect that you require care from a nutrition professional, talk to your doctor about seeing an RD or an RDN as these are the only fully qualified nutrition professionals in the US. If your 'nutritionist' is not an RDN they may be just as qualified as I am to give nutrition advice (which is to say: not at all).
• Yes I am familiar with Maintenance Phase and I enjoy many of the episodes of the podcast.

Got that? Okay!

Allergies

Allergy-Safe Ingredient Replacements

This page is kind of a glossary of the ingredients I've found to replace allergen-containing ingredients.